1 - Inspection
Nov 3, 2026
Official score: 95 · Understand This Area’s Scale
6 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-304.15 (A) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation (P) Employee grabbed plastic wrapped container of turkey/ham slice mix after handling raw beef without removing gloves while discussing date-marking procedures with REHS. CDI: Plastic wrappings were removed from turkey/ham by REHS and item was re-wrapped.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Soda nozzles were soiled with accumulations of black and red residues on the interiors. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean nozzles more frequently. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Slicer; stored as clean; was soiled on the food-contact baseplate. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Slicer sent for further cleaning.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of pizza sauce and sausage in pizza flip-top were maintained above 41F. Pizza flip-top is unplugged at night with food being removed and placed into walk-in cooler. The unit is turned back on each morning. Ensure that unit is capable of maintaining food at 41F or less prior to placing food within unit. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Items were pulled and placed into walk-in cooler to cool to 41F. Repeat violation; half-points deducted due to improvements in overall cold holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of sliced turkey was maintained beyond 7 days within walk-in cooler. Container of sliced turkey/ham mix was not labeled with the date of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Sliced turkey voluntarily discarded; sliced ham/turkey mix was labeled 10/30. Repeat violation; half-points deducted due to improvements in overall date marking.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk-in cooler has accumulations of ice along the right wall floor. Interior of pizza flip-top and low reach-in freezer were leaking with water/ice accumulating on bottom shelving. Equipment shall be maintained in a state of good repair. Repair items listed.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floor in walk-in cooler and along front grill line were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Nov 3, 2026 · Original Source